Welcome to Castle Venlaw Hotel in Peebles, Scotland, a luxury boutique hotel set in the heart of the beautiful Scottish Borders, just 22 miles from the historic city of Edinburgh.
Built in 1742, this stunning historic property in the Scottish Borders has been operating as a country boutique hotel since 1949. Here at Castle Venlaw you can be assured of a unique, wonderful experience combined with the warmest of welcomes and a superb level of service.
At Castle Venlaw we have a well deserved reputation for being one of the best places to eat in Peebles. The AA have awarded us 2 Rosettes for our food for 4 consecutive years and we have enjoyed good reviews in various publications.
At lunchtime we offer the same menu in the library or restaurant and you can choose anything from a snack to a 3 course meal. In the evening dinner is served in the restaurant.
After a hard days sightseeing, golfing or simply relaxing what could be better that a pre-dinner drink in the book lined library before dinner in the restaurant. All our meals are freshly prepared and, whenever possible, we use quality local produce.
We are aware that some of our guests have special dietary requirements and, whatever they are, we will make sure you have a meal you can enjoy.
Children aged 5 years and under are not permitted in the public areas of the hotel after 7pm. Parents can arrange to eat with their children at an early sitting time (6 pm) or if they prefer, we can arrange an early sitting for the children and a later sitting for the parents.
"With its panoramic views of the attractive town of Peebles, Castle Venlaw Hotel is a venue not to be ignored by anyone in the area. In comfortable surroundings, you will enjoy extremely well prepared and interesting food which is of a consistently high quality."
Haggis parcels with clapshot and whisky sauce: "The clapshot consisted of roughly chopped, fresh vegetables of good quality. The mild flavoured haggis had good taste and texture." "A traditional combination which continues to work well." "Well cooked and presented."
Roe deer, red cabbage and fondant potato with bitter chocolate sauce: "Lean, succulent meat which was of a high quality." "From the mild garlic flavour of the fondant potato to the rich bitterness of the chocolate sauce, there was a wide range of flavours in this dish, making for an interesting whole, which did work very well together."